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1x 300g Sally Williams Turkish delight (using 60g)
90g Sally Williams cranberry & almond nougat
2x80g Sally Williams Dark Chocolate
250g white butter
1 cup rice bubbles/popped rice
1 cup powdered milk
1 cup desiccated coconut
1 cup icing sugar


  1. Finely chop up Turkish delight and nougat using an oiled knife and set aside.
  2. Melt the butter in the microwave in short 15 second bursts at a time.
  3. Combine rice bubbles/popped rice, powdered milk, coconut, sifted icing sugar, nougat and Turkish delight. Mix well then add melted butter and mix. Spoon mixture into cupcake cups (makes about 18).
  4. Break up the dark chocolate into a microwave-safe bowl and microwave until melted. Microwave in 15-second bursts at a time. Spoon a thin layer of melted chocolate over each cup.
  5. Refrigerate until set.
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